this is baked in a classic Flora bundt form, in case you're wondering. the secret to success with a bundt is butter and time. LOTS of butter in every nook of the pan, then letting it cool for 10 minutes (no more no less) after baking before inverting onto a plate. this sour cream chocolate version is dense, moist and very yummy. plus: easy to make, no mixer needed! I topped mine with a quick chocolate glaze (not pictured), though you could serve it as-is, or sprinkle some cocoa or powdered sugar on it.
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (i used scharffenberger)
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon pure vanilla extract
- to add a glaze:
- 3 T milk (give or take)
- 1/2 C chocolate chips (give or take)
- melt the chips into the milk at a low heat (chocolate has a low burning temperature) and then pour it over the bundt. yum.
1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes and then invert onto a rack. Let cool completely before glazing or sprinkling with cocoa or powdered sugar.